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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Artichoke and Spinach Casserole Recipe

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This recipe for Artichoke and Spinach Casserole is from Our Family Recipes Made From Love and Memories Around the Kitchen Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2-6 oz. jars marinated artichoke hearts, drained
2-10 oz. pkgs. frozen chopped spinach, thawed
8 oz. cream cheese, softened
2 tbsp. butter, softened
1/4 cup milk
freshly ground black pepper
1/2 cup grated Parmesan or Romano cheese
Directions:
Directions:
Place artichoke hearts in a 1-quart casserole. Squeeze spinach dry and arrange evenly over artichokes. Beat cream cheese and butter until smooth; gradually stir in milk. Spread over spinach. Sprinkle with freshly ground black pepper. Sprinkle Parmesan or Romano cheese over top; cover. Refrigerate for up to 24 hours. Bake in a preheated 350º oven, covered, for 30 minutes. Uncover and bake 10 minutes longer.
Personal Notes:
Personal Notes:
This recipe was given to me by my co-worker. She was a vegetarian and made this casserole for every office potluck. Everyone always enjoyed it…even the meat-eaters!

 

 

 

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